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原料
油皮用料: , 中粉: 100克, 猪油: 35克, 白糖: 10克, 沸水: 40克, 食盐: 0.5克, 油酥用料: , 低粉: 80克, 猪油: 40克, 馅料: , 豆沙馅: 300克, 装饰: , 蛋黄液: 适量, 白芝麻: 适量
步骤
1面粉过筛,加入白糖混合均匀,再放入盐混合均匀,加入猪油揉搓成絮状,使猪油与面粉充分融合
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2倒入沸水用筷子搅拌均匀,不烫手时用手和成面团,盖保鲜膜备用
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3油酥材料混合和成面团,盖保鲜膜静置10分钟,(夏天放冰箱冷藏),现在可以先把豆沙分成等量12份,盖保鲜膜备用
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4油皮平均分成12份,我是做的双份,覆盖保鲜膜防止风干
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5油酥平均分成12份,覆盖保鲜膜
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6油皮按扁,包入油酥
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7把油酥都包入里面,捏紧收口,盖好保鲜膜依次做完剩余的
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8收口朝上,按扁
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9从面团的中间用擀面杖往上擀
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10在从中间往下擀,不可来回擀动
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11从下往上卷起,盖好保鲜膜,依次做完剩余的
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12取一个卷,收口朝上,按扁
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13同样从中间往上擀
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14在从中间往下擀
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15卷起,随时都要想着盖保鲜膜
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16中间按扁
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17两端往上收拢
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18按扁,擀成圆形
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19包入豆沙
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20收紧收口
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21收口朝下
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22按扁
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23摆入铺了锡纸的烤盘
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24刷上蛋液,用锋利的刀子在划了三下,注意不要划到底,表面划开就行,撒上熟芝麻
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25烤箱预热200度,180度烘烤28分钟左右
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26成品
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小技巧
保鲜膜是要随时都必须要盖的,必要时可以在保鲜膜上面加盖一条拧干水的湿毛巾,面团一旦风干,就容易破酥